Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 cups rolled oats
- 1 1/2 cups dark chocolate chunks
- 1 cup dried cranberries (soaked in orange juice)
Instructions
- Cream butter and both sugars in a large bowl until fluffy.
- Add eggs and vanilla, mix well.
- In another bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to wet mixture.
- Stir in oats, chocolate, and drained cranberries. Mix just until combined.
- Cover and chill dough for 2–24 hours.
- Preheat oven to 350°F. Scoop large dough balls onto parchment-lined tray.
- Bake for 11–13 minutes until edges are golden and centers are soft.
- Cool on tray for 5 minutes before transferring to wire rack.
Notes
- Use dark chocolate chunks, not chips, for richer melt.
- Chilling dough is essential for thick texture.
- Cookies freeze well after baking or as dough.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg